Imagine the rich aroma of tender beef mingling with the sweet, earthy scent of butternut squash, wafting through your home.
Picture a hearty stew with vibrant colors of orange squash, deep red wine, and the comforting hues of golden potatoes and carrots, offering warmth and solace with every spoonful.
This dish has been a staple in my kitchen during those chilly nights, bringing comfort and nourishment to my family.
I remember one particularly hectic week when I managed to prepare this stew, and it not only fed us but also brought a sense of calm and togetherness to our dinner table.
Whether it’s a busy weeknight or a leisurely Sunday supper, this stew is your answer to a heartwarming meal that satisfies and delights.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a rich, savory broth and tender beef.
- Freezes beautifully for convenient meal prep and easy future dinners.
- Uses pantry staples for a simple and accessible ingredient list.
- Maximizes nutritional value with hearty vegetables like squash and carrots.
- Offers comforting warmth, perfect for cozy evenings or cold weather meals.
Ingredients
- 900 g beef chuck, cut into 1-inch cubes — opt for well-marbled pieces for tenderness.
- 30 ml olive oil — extra virgin preferred for richer flavor.
- 1 large onion, chopped — aim for uniform pieces for even cooking.
- 3 cloves garlic, minced — fresh garlic enhances the overall aroma.
- 480 ml beef broth — low sodium recommended to control salt levels.
- 240 ml red wine — choose a wine you’d enjoy drinking.
- 30 ml tomato paste — adds depth and richness to the stew.
- 15 ml Worcestershire sauce — enhances umami flavor.
- 1 teaspoon dried thyme — fresh thyme can be used if available.
- 1 bay leaf — remove before serving.
- 720 ml butternut squash, peeled and cubed — for a sweet, nutty flavor.
- 3 carrots, sliced — uniform slices guarantee even cooking.
- 2 potatoes, cubed — mashing some can thicken the stew.
- Salt and pepper to taste — adjust as needed after cooking.
Step-by-Step Method
Heat olive oil in a large pot over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot.
Brown the beef on all sides to develop a rich, caramelized layer. This step is essential for adding depth of flavor to the stew.
Once browned, remove the beef from the pot and set it aside.
Sauté the Aromatics
Add the chopped onion and minced garlic to the pot. Sauté them in the remaining beef drippings until they become soft and translucent. This will take about 5 minutes.
Stir occasionally to prevent burning. The aromatic base will add flavor complexity to the stew.
Combine and Simmer
Return the browned beef to the pot. Pour in the beef broth, red wine, and add the tomato paste and Worcestershire sauce. Stir to combine.
Add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hour to meld the flavors.
Add the Vegetables
Introduce the cubed butternut squash, sliced carrots, and cubed potatoes to the pot. Stir them into the simmering liquid.
Continue to simmer the stew for another hour until the vegetables are tender. This stage guarantees that the flavors are infused throughout the stew.
Season and Rest
Season the stew with salt and pepper according to taste. Remove the bay leaf before serving.
Allow the stew to rest for about 10 minutes to enhance the flavors. This resting period will allow the ingredients to marry perfectly, resulting in a hearty and delicious meal.
Ingredient Swaps
- For a budget-friendly option, replace beef chuck with chicken thighs or a less expensive cut of beef such as beef shank.
- Substitute red wine with an equal amount of beef broth or grape juice for a non-alcoholic version.
- Use sweet potatoes or parsnips instead of butternut squash for a different flavor profile or if butternut squash is unavailable.
- For a vegetarian version, swap beef with mushrooms and use vegetable broth in place of beef broth.
You Must Know
- Brown the Beef: Make certain to brown the beef cubes well in batches, as this step is vital for adding a rich, caramelized flavor to the stew.
- Use Fresh Herbs: If possible, use fresh thyme instead of dried to enhance the aroma and depth of flavor in the stew.
- Cut Uniformly: Chop the vegetables into uniform sizes to guarantee even cooking and consistent texture throughout the stew.
- Simmer Slowly: Allow the stew to simmer covered for the full 2 hours to confirm that the beef becomes tender and the flavors meld together beautifully.
- Thicken Naturally: If you prefer a thicker stew, mash a few pieces of potato in the pot during the last few minutes of cooking to naturally thicken the broth.
Serving Tips
- Serve with crusty bread to soak up the flavorful broth.
- Pair with a robust red wine for a complementary dining experience.
- Garnish with fresh parsley or thyme for a pop of color and freshness.
- Serve in deep bowls to retain heat and enhance enjoyment.
- Accompany with a simple green salad for a balanced meal.
Storage & Make-Ahead
Beef stew with butternut squash can be stored in the fridge for up to 3-4 days.
It also freezes well for up to 3 months.
Prepare the stew a day ahead to enhance flavors.
Simply reheat gently before serving.
For freezing, use airtight containers to maintain quality.
Reheating
To gently reheat beef stew with butternut squash, use the stovetop over low heat.
Stir occasionally.
Alternatively, use a microwave on medium power.
Or, an oven at 300°F until warmed through.
Cultural Significance of Stews
Reheating a cozy bowl of beef stew with butternut squash reminds me of the simple joys and warmth that such dishes bring into our lives.
Stews have always been a cultural staple, bridging generations with their comforting embrace. I recall my grandmother’s kitchen, where the aroma of slowly simmering ingredients wrapped us in a hug.
Every culture has its version of stew, each telling a story of resilience and resourcefulness. Whether it’s French boeuf bourguignon or Moroccan tagine, stews connect us to our roots and to each other.
These hearty dishes often symbolize togetherness, providing both nourishment and a sense of belonging. Sharing a pot of stew is like sharing a piece of our heritage, a timeless tradition that warms the soul.
Final Thoughts
We hope you give this comforting Beef Stew with Butternut Squash a try! Feel free to tweak the recipe to suit your taste, perhaps by adding your favorite herbs or vegetables. Enjoy!
Frequently Asked Questions
Can I Use a Slow Cooker for This Stew Recipe?
Absolutely, you can use a slow cooker! I’ve done it before and found that it locks in flavors beautifully. Just brown the beef first, then toss everything in the slow cooker for about 6-8 hours on low.
What Wine Pairs Best With Beef Stew?
When I make beef stew, a bold red wine like Cabernet Sauvignon or Malbec pairs beautifully. I love how these wines’ rich flavors complement the hearty stew. Once, I tried them, instantly elevating my cozy dinner experience.
How Do I Prevent the Stew From Being Too Watery?
I always thicken my stew by mashing some potatoes right in the pot. It works wonders! Simmering with the lid off for a while also helps reduce excess liquid. You’ll love the rich, hearty consistency.
Is It Possible to Freeze Leftovers for Future Meals?
I always freeze my leftovers for future meals! Just let the stew cool completely, then portion it into airtight containers. It’s like finding a little treasure in the freezer on a busy day when cooking feels impossible.
Can I Substitute Butternut Squash With Another Vegetable?
Absolutely, I’ve swapped butternut squash with sweet potatoes, and it worked wonderfully! The sweetness complemented the rich flavors. Once, I even tried parsnips, adding an earthy touch. Feel free to experiment; it’s always a delicious adventure!
Beef Stew with Butternut Squash
Equipment
- 1 Large pot
- 1 Skillet
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
Ingredients
- 2 pound beef chuck cut into 1-inch cubes
- 2 tablespoon olive oil
- 1 large onion chopped
- 3 clove garlic minced
- 2 cup beef broth
- 1 cup red wine
- 2 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 cup butternut squash peeled and cubed
- 3 carrots sliced
- 2 potatoes cubed
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat and brown the beef cubes in batches.
- Remove beef and set aside, then add onion and garlic to the pot and sauté until soft.
- Return beef to the pot and add beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and bay leaf.
- Bring to a boil, then reduce heat to low and simmer covered for 1 hour.
- Add butternut squash, carrots, and potatoes and continue to simmer for another hour until vegetables are tender.
- Season with salt and pepper to taste and remove bay leaf before serving.
- Let the stew rest for 10 minutes to enhance flavors before serving.
Notes
